Tuesday, March 12, 2013

Spicy Cajun Shrimp and Grits + Time for Downtown Alive

Here's another family fave that is perfect for a Sunday brunch or a delightful weeknight supper. It is a very versatile recipe and can be adapted to suit your own taste. Sometimes I add diced smoked ham or sausage for a greater variety of textures and flavors. And other times I change up the cheeses and do Asagio or add some cream cheese. When I tell you that it's scrumptious, cher, then you know that I mean it! Bon appetit!

Spicy Cajun Shrimp and Grits

1 (1/2) lbs. medium shrimp, peeled and deveined, with tails left on
3 tbs.'s butter
2 cans chicken broth
3/4 cup quick cooking grits
1 (1/2) cups Parmesan cheese, grated
1/2 cup green onions, sliced
1 cup fresh mushrooms, sliced
1/2 cup fresh parsley chopped
1 tsp. minced garlic
1/2 cup dry white wine
1 tsp. dried thyme
Salt to taste
1 tbs. Cajun seasoning
4 slices of cooked and crumbled bacon for garnish

Season shrimp with the Cajun seasoning and thyme and set aside.

Bring the chicken broth to a boil in a medium saucepan. Lower heat to medium and add the grits gradually and cook for 5 minutes or until thick. Stir in 1 cup of the cheese and stir until melted and remove from heat. Pour into a buttered 2 quart casserole dish and set aside.

In large skillet, melt the butter and saute the mushrooms, green onions and garlic for 5 minutes. Add the shrimp and cook for 5 more minutes, stirring frequently. Remove shrimp to a plate and add the wine and cook for 2 minutes or until reduced by half. Add the other 1/2 cup of cheese and continue cooking and stirring until cheese melts.

Spoon the shrimp over the grits and drizzle with the cheese sauce and top with bits of crumbled bacon. Bake in a preheated 350 degree oven for about 10 minutes or until the top starts to brown and the cheese is bubbly.


 I am sharing this recipe at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
See Ya in the Gumbo @ MsEnplace

Time for Downtown Alive

Here's a little clip of the hot as Tabasco zydeco band that will be playing at this week's Downtown Alive. Corey Ledet and his Zydeco Band will be rockin' the crowd! Come on out and enjoy the beautiful Spring weather and let the good times roll, cher! Crank it up!

Hope that ya'll are having a great week, filled with fun! Merci beaucoup for stopping by!


Creole Contessa said...

Another beauty and I am so glad, like me you use quick cooking grits. It's my favorite type of grits. It's what my mom and grandma always used and it turns out perfect.

Big Dude said...

This is some seriously good sounding shrimp and grits.

Eddie Bluelights said...

We have a TV program called Master-chef. Programs like this are 'all the rage' in Britland these days. You know I think you would be a wow on it, Marguerite. The judges would love your recipes.

Enjoyed the video as well but could not see anyone I knew in the dancing area LOL

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Pam said...

Shrimp and grits, a beautiful thing! Thanks for the Zydeco, love it!

Miz Helen said...

Hi Marguirite,
I just love Shrimp and Grits, its on our menu this week, I will have to use your recipe, and you brought some great music to go with it. Have a great St. Patrick's Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen

Michelle said...

Honestly, I could eat grits every day! And your shrimp mixture poured over it wouldn't hurt a single thing.
Thank you for linking! Hope you are enjoying this weather.

Ghost Pepper said...

Love spicy Cajun anything especially shrimp. Not much of a grits fan but everything else makes my mouth water.

Matthew William said...

Amazing! Absolutely amazing! I am a New Orleans Bar and Grill freak (ask any of my friends) and these were awesome.